New Potato Nugget Toss with Sun-Dried Tomato Vinaigrette
- Anthology of Crumbs
- Sep 27, 2025
- 1 min read
1
Searing the Beef
Best flavour: Use a higher-quality balsamic for richness.
Gluten free: Naturally gluten free.
Vegetarian: Ensure asiago is rennet-free or swap with parmesan.
Serving: Salad can be enjoyed warm or at room temperature.
Notes
1
Scrub potatoes. Boil for 12–15 minutes or until tender. Drain, reserving 1 Tbsp cooking water.
2
In a small bowl, whisk together vinegar, mustard, garlic, and reserved potato water. Whisk in olive oil, sun-dried tomatoes, salt, and pepper.
3
In a large bowl, toss warm potatoes with vinaigrette and ¼ cup basil. Taste and adjust seasoning.
4
Transfer to a serving platter. Top with asiago and remaining basil.
Instructions
2 lbs small new potato nuggets (unpeeled)
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 garlic clove (chopped fine)
¼ cup olive oil (from bottled sun-dried tomatoes in oil)
¼ cup sun-dried tomatoes (slivered drained packed in oil)
¼ tsp salt
¼ tsp pepper
⅓ cup fresh basil (slivered divided)
½ cup asiago cheese (grated)
New Potato Nugget Toss with Sun-Dried Tomato Vinaigrette
Anthology of Crumbs
Tender baby potatoes dressed in a sun-dried tomato vinaigrette with balsamic, Dijon, and garlic. Finished with fresh basil and asiago, this salad brings Mediterranean warmth to the table.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
15 min
Rest Time
0
Total Time
30 min
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